Broccoli Cheddar soup is super fast and easy to make and so delicious!
Curling up on the couch with a steaming bowl of soup is one of the best ways to warm up on a crisp autumn day. So, when I saw the leaves beginning to fall from the trees, I decided to whip up this creamy broccoli cheddar soup.
It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.
Have a cup on its own or pair it with a side salad and crusty gluten free bread (if you’re not low carb).
Or serve with any of my delicious dinner recipes, such as these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks for a complete meal.
Indeed, Broccoli soup was one of the first recipes I published on the blog. Now I’ve updated this version to be even creamier. John says it tastes like it was made in a fancy restaurant, but it’s even better because it’s homemade.
Ready to make this velvety cream soup? It’s easier than you think.
Ingredients
Just grab a head of broccoli, some aged cheddar cheese, chicken broth, milk, cream, some butter, onion, garlic, salt, pepper, and nutmeg, and you’re all set.
Instructions
*Free printable recipe card is available at the end of the post.
First, grate your cheese.
This is the aged cheddar cheese I have today.
Then cut up your broccoli. Today, I’m using just the florets. I cut them into bite-size pieces. You can chop up the stems, as well, if you like.
To begin your soup, heat butter in a heavy bottom pot. Add onions and garlic and sauté for about five minutes. Then add you chicken broth and stir.
Next, add broccoli, cream, milk, and spices (salt, pepper, and nutmeg). Bring up to a boil and simmer for about five minutes until the broccoli is tender.
Finally, stir in your grated cheddar cheese until it melts.
And that’s it. Easy peasy. A satisfying, quick, creamy soup.
So ladle it into your prettiest soup bowls and serve warm, garnished with some extra cheese.
Pro tips and recipe notes
-
What type of cheese is best for this soup?
I recommend aged sharp cheddar cheese for its robust flavor that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it’s done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well. -
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in a pinch. However, fresh broccoli is preferred for optimal flavor and texture. -
What are some optional add-ins for this soup?
I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you’re not low carb). It’s up to you. -
What’s the best way to store leftover Creamy Broccoli Cheddar Soup?
To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.
This cozy soup is like a warm hug. Make it today and relax. Everything is going to be all right.
Love soup? Try these recipes
Soup And Chili Collection – This is my complete collection of nutritious, slow cooker and stovetop, gluten free and often low carb soups and chili recipes.
Easy Minestrone Soup (Low Carb And Gluten Free) – Enjoy a big bowl of gluten free minestrone soup today. It’s simple to make and ready in a snap.
Wild Cod Chowder – This dairy-free soup is super nutritious and super fast to make.
Wild Salmon Chowder – Enjoy a bowl of warm chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth.
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Easy Creamy Broccoli Cheddar Soup Recipe
Ingredients
- 2 tablespoons of butter
- 1/2 cup of onion chopped
- 2 cloves of garlic minced
- 3 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of milk
- 4 cups of broccoli cut into bite-size florets
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of nutmeg
- 8 ounces of aged sharp cheddar cheese grated
Instructions
- Heat butter in a 3-quart heavy bottom pot. Add onions and garlic and saute about 5 minutes. Then add you chicken broth and stir.2 tablespoons of butter, 1/2 cup of onion, 2 cloves of garlic, 3 cups of chicken broth
- Next add broccoli, cream, milk, salt, pepper, and nutmeg. Bring up to a boil and then simmer for about five minutes until the broccoli is tender.1 cup of heavy cream, 1 cup of milk, 4 cups of broccoli, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of nutmeg
- Finally, remove the pot from the heat, and whisk in your cheese until it melts. Please note: High heat can cause the cheese to curdle so be sure the temperature is very low (150 ℉).8 ounces of aged sharp cheddar cheese
- Serve warm garnished with some extra cheese.
Notes
- I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it's done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn't melt quite as well.
- I love the delicate flavor of this soup. There are a few add-ins you could go with. Cinnamon would be very nice with this soup. If you like some spiciness, a pinch of cayenne pepper will do the trick. Or you could add chopped bacon, bite-size cooked chicken or turkey, or cooked, diced potatoes (if you're not low carb). It's up to you.
- Have a cup on its own or pair it with any of my delicious dinner recipes, such as these amazing slow cooker pork chops, mouthwatering chicken and peppers, crispy salmon cakes, or perfect pan-seared steaks.
- To save leftover soup, let it cool and store it in an airtight jar. It will keep for three days in the fridge.
Nutrition
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Amy says
Hi! I see the serving size is 6 in this recipe. What size is that? 8 or 12 oz serving size? ie….1 cup or 1 and 1/2 cups?
Barbara Bianchi says
Hi Amy, Excellent question. The serving size is about 1 cup. I do hope you enjoy this soup. ❤️
Patti McGorrey says
Was so looking forward to this soup but when I added the cheese, my milk and cream curdled
Barbara Bianchi says
Oh my. I’d love to help troubleshoot this, Patti.
Was the cream at a simmer when the cheese was added? High heat can cause the cheese to separate. (I will add a note about this to the recipe.)
Was the cheese the kind that you grate yourself?
To salvage the soup, try adding a tablespoon or two of cream and whisking or even give it a whirl in a blender.
I hope this helps. Please let me know how it goes.
Andrea says
I had the same problem with curdling. I used aged cheese that I grated myself and whisked in slowly while the soup was simmering as instructed. It resulted in the soup looking like it contained quinoa, but the taste is still all there so I’m eating it.
Barbara Bianchi says
Hi Andrea,
I’m so sorry to hear you had the same issue with curdling! It sounds like you were doing everything right by grating the cheese and adding it slowly while the soup was simmering. Aged cheeses can sometimes cause curdling because they have less moisture and more fat, which can separate under high heat.
To salvage the soup, try adding a tablespoon or two of cream and give it a whirl in a blender to smooth it out. You might also find that adding the cheese at a lower temperature—just off the heat, for example—can prevent it from separating. But I’m so glad to hear the flavor is still there! I’ll make sure to add this tip in the recipe for others who might run into the same thing.
Thanks for your feedback.
Amanda says
Made your cheddar broccoli soup today and it was perfect!!! 🤩 Didn’t need to add or take away a single ingredient. I have your page bookmarked and will be making several more of your recipes. Thank you for the jump ahead option and the cook mode option. Love that especially!!! 5 stars!!! ⭐️ ⭐️⭐️⭐️⭐️
Barbara Bianchi says
Thank you, Amanda! I’m thrilled that the soup was a success for you, and I’m so grateful for your kind words and 5-star rating. It’s fantastic to know that the jump ahead and cook mode options added to your cooking experience. Thanks again for sharing your feedback! ❤️
Amy says
Stumbled upon this recipe as I was searching for a gluten-free cream of broccoli soup. Wow! this takes me back to my grandmother’s recipe! I normally do not like leaving a review if I did not follow the recipe as written but since my broccoli only sprouted leaved this year and it’s time to harvest, I chopped up the leaves and used those instead of actual broccoli stalks with crowns. Because they are very fibrous, I sauteed them a bit longer. This was also a great way to avoid any waste. I have just finished this delicious bowl of soup so needless to say, this recipe is a keeper! I cannot wait to make it again with broccoli stalks and crowns. Thank you so much for this fantastic recipe!
Amy says
P.S. I also blended the soup after the leaves were sauteed.
Barbara Bianchi says
Hello Amy! I’m so glad this recipe brought back memories of your grandmother’s recipe. Food memories are the best! Using your garden’s broccoli leaves is such a clever idea. I’m delighted to hear that the soup turned out so well. Thanks a ton for taking the time to share your experience and your unique twist. And thank you for the stars! ❤️